Analytical evaluation of standard aoac method (non-catalytic) and accelerated wijs method (catalytic) for the determination of iodine value of edible vegetable oils

In the present work, the only variation is the use of mercuric acetate as a catalyst to reduce the analysis time to 3 minutes for the measurement of iodine value of edible oil and fats, wherein mercuric acetate is directly used in the powder form. Compared with the wijs method (non-catalytic) and catalytic method in which it take 30 minutes and 3 minutes to finish determination reaction of IV. An attempt has been made to reduce the time of the Wijs method by use of mercuric acetate as a catalyst/accelerator. The iodine value of different vegetable oils such as oleic acid (Oe), sesame oil (Se), refined mustard oil (Rmu,Dhaara),Pure kacchighaani mustard oil (Pkgmu, Fortune), Kacchiganni mustard (Kgmu1 ,Fortune) and mustard (mu², Patanjali)oils were determined by regular Wijs method for 30 minutes whereas when we apply catalytic Wijs method with use of 2 mg, 5 mg and 10 mg of mercuric acetate to perform as catalyst then it is reducing the time of analysis to 3 minutes. When catalyst is used the different values obtained for standard deviations are 0.27 for 2mg, 0.28for 5mg and 0.16 for 10 mg whereas 0.27 for non-catalyst addition. The results obtained in the present work are more % difference in IV of refined mustard oil (Rmu,Dhaara) and Pure kacchighaani mustard oil (Pkgmu, Fortune).